Sugar - A Poor Choice
Health is a choice. If you choose health, sugar is not an option. Sugar is a dangerous metabolic poison and a leading contributor to our epidemic of chronic disease. If we want to vastly improve health, one single choice we can make is to stop, or at least minimize, sugar consumption. The less you eat and the less frequently you eat it, the better off you will be.
History
Our biologic ancestors did not have access to sugars in the refined forms that exist today. Sugar was a rare commodity, found in primarily in fresh fruits, or perhaps a batch of honey. Advents in technology brought forth the first sugar refineries during the Napoleonic period. At that time sugar was expensive, and average consumption was about 7 pounds per year. By the end of the 19th century, sugar was affordable, and available to almost everyone. Since 1909, sugar consumption has increased by 70%. Americans now eat an average of about 150 pounds of sugar per year, up 25 pounds (20%) since 1970! In terms of caloric content, sugar makes up more than 25% of the average American's diet and up to 50% of some children's diets! An empty calorie food with no nutritional value whatsoever, sugar is replacing valuable complex carbohydrates as a source of energy for humans. Historically we did not eat these refined sugars, and doing so throws the body into a chaotic state of disregulation.
US has been knowingly shipping banned food here all year. But only now do they tell us
Bananas. Bananas contain three natural sugars, sucrose, fructose and Glucose, and when combined with fiber, bananas produce an instant, sustained, and substantial boost of energy. Research has shown that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit for world leading athletes.
Middle-aged men who drink one or two glasses of pasteurized milk a day may double their risk of Parkinson's disease later in life, according to a recent study. Researchers are uncertain what is causing the link, whether it is an ingredient or a contaminant in the milk, but they believe it is not related to the calcium content.
